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Mapping Sustainable Diets: A Comparison of Sustainability References in Dietary Guidelines of Swiss Food Governance Actors

Author

Listed:
  • Ronja Teschner

    (Institute for European Global Studies, University of Basel, Riehenstrasse 154, 4058 Basel, Switzerland)

  • Jessica Ruppen

    (Sustainability Research Group, Department of Social Sciences, University of Basel, Bernoullistrasse 14/16, 4056 Basel, Switzerland)

  • Basil Bornemann

    (Sustainability Research Group, Department of Social Sciences, University of Basel, Bernoullistrasse 14/16, 4056 Basel, Switzerland
    Social Transitions Research Group, Department of Social Sciences, University of Basel, Rheinsprung 24, 4051 Basel, Switzerland)

  • Rony Emmenegger

    (Sustainability Research Group, Department of Social Sciences, University of Basel, Bernoullistrasse 14/16, 4056 Basel, Switzerland)

  • Lucía Aguirre Sánchez

    (Institute of Communication and Public Policy (ICPP), Università della Svizzera Italiana, Via G. Buffi 13, 6900 Lugano, Switzerland
    Institute of Public Health (IPH), Università della Svizzera Italiana, Via G. Buffi 13, 6900 Lugano, Switzerland)

Abstract

With the growing recognition of the food system for a transformation toward sustainability, there is a need for future guidance on food consumption and policy. In particular, dietary guidelines (DGs) have received increasing attention as potential tools for enabling transformative change. This paper analyzes how and to what extent different state and non-state actors in Switzerland incorporate sustainability aspects in their dietary guidelines. It examines how these DGs account for different dimensions at the basis of sustainability thinking, including the classic environmental, economic, and social dimensions as well as issues of health and governance. Our analysis shows the explicit inclusion of sustainability aspects in all DGs of the chosen actors in Switzerland, addressing at least one sustainability category predominantly. Through the analysis of the different stakeholders, different areas of focus become apparent, with each stakeholder covering specific niches of sustainability. On this basis, the transformative role of non-state actors in developing the concept of sustainable diets is discussed.

Suggested Citation

  • Ronja Teschner & Jessica Ruppen & Basil Bornemann & Rony Emmenegger & Lucía Aguirre Sánchez, 2021. "Mapping Sustainable Diets: A Comparison of Sustainability References in Dietary Guidelines of Swiss Food Governance Actors," Sustainability, MDPI, vol. 13(21), pages 1-21, November.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:21:p:12076-:d:670018
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    References listed on IDEAS

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